A truly unique expression of the terroir of Kanagawa Prefecture. The Izumibashi Brewery is one of just a handful of producers who grow, mill and brew 100% of their own sake. Made in the very oldest traditional Kimoto method, The Kuro Tombo is a true product of place. Utilizing natural koji & yeast, the Kimoto process gives this special sake a character specific character that cannot be duplicated anywhere else. The Hashi Family controls the process from the seed to bottle and uses water from the Izumi River to irrigate the fields as well as brew this special sake. Sake, much like this one has been brewed here since the late 1800s. The character is complex but not funky, deep yet delicate aromas of subtle steamed rice and orchard fruit. Slight snappy umami character keeps it structured. A rich oily mouth feel is contrasted by an angular twinge of acidity which keeps the sake structured. This a great sake for food pairings and can easily stand up to dishes filled with smoke or salt.